It’s Tuesday however, we wanted to share our Meatless Monday Spaghetti from last night’s dinner. Our spaghetti turned out absolutely delicious and the kids asked for more! Making this pasta loaded with vegetables is simple and it’s fast.
It has diced tomatoes, tomato paste, garlic, zucchini, cauliflower crumbles, onions, basil, lemon zest, Italian seasoning, pink Himalayan salt and extra virgin olive oil. The cauliflower crumbles acted as a meat substitute in the recipe. We normally enjoy finely chopped baby portabella mushrooms, but didn’t have any at this time and it was just fine without it. The texture of the cauliflower crumbles and mushrooms (when we do have them) mimics the texture that you would have in ground beef, ground pork or ground turkey, we promise that you wont miss the meat.
Our preference would be to have more veggies, but we made do with what we had in our pantry and fridge. (Covid-19 has us limited as to the amount of grocery trips we make) Don’t be afraid to use other vegetables, we would also toss in bell peppers, eggplant, carrots, broccoli, cherry tomatoes, spinach, peas, red onions you get the idea, basically whatever vegetables we have on hand can go into this dish. Options are endless, here. It’s a great way to add a lot of veggies into your meal. It’s a smart way to use up all those veggies in the fridge that are about to go bad. It’s very filling and the flavor can be whatever you want it to be based on the spices that you use. Plus it’s a good way to get the kids to eat more vegetables. This dish is tasty, healthy, healing and delicious.
- Saute chopped onions in olive oil over medium heat.
- Mix in garlic, spices, and tomato paste.
- Throw in your vegetables and cook until tender.
- Add canned diced tomatoes.
- Season and then simmer the sauce until it’s reduced slightly approximately 15 minutes.
- Cook your pasta while the sauce simmers. Reserve about a cup of pasta water.
- Pour pasta water into the sauce, toss the pasta with the sauce and serve.
- Sprinkle with Parmesan cheese
- If you want to make this recipe vegan, add nutritional yeast or your favorite vegan cheese in place of the Parmesan.
With a Side of ~ Eat Travel Fun